Ingredients
- 2 large heads cauliflower, cut into florets
- 8 oz goat cheese, crumbled
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 1 cup panko breadcrumbs
- 1/2 tsp nutmeg
- 1 tsp Dijon mustard
- Salt and white pepper to taste
- Fresh chives, chopped
- Extra thyme sprigs for garnish
- Zest of 1 lemon
Instructions
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Preheat oven to 375°F (190°C). Butter a 9×13 baking dish.
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Blanch cauliflower in salted water for 4 minutes. Drain well.
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Sauté shallots and garlic in butter until softened.
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Warm cream with nutmeg and Dijon.
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Stir in half the goat cheese until melted.
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Layer cauliflower in prepared dish.
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Pour cream mixture over cauliflower.
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Mix panko with olive oil, Parmesan, and thyme.
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Top with remaining goat cheese and breadcrumb mixture.
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Bake 25-30 minutes until golden and bubbly.
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Let rest 10 minutes before serving.
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Garnish with chives, thyme, and lemon zest.
Spoon into this Cauliflower-Goat Cheese Gratin and watch as the golden crust gives way to creamy, tender cauliflower beneath! Each bite delivers a perfect balance of tangy goat cheese and earthy vegetables, all wrapped in a velvety sauce that’ll make you forget this dish is mostly vegetable. Whether you’re looking for a sophisticated side dish or a vegetarian main course, this gratin proves that cauliflower can be utterly luxurious. So fire up that oven, crumble that cheese, and get ready to create a dish that’ll have everyone reaching for seconds!
